Black Cocoa & Olive Oil Cake

Ingredients

315 g plain flour

75g black cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

250g granulated sugar

200g light brown sugar

1tbsp vanilla extract

220ml Two&One Negra Harvest Olive Oil

240 ml whole milk

3 medium eggs, room temperature

120 ml boiling water

Glaze

170g dark chocolate (70%-72%)

2 tbsp Two&One Negra Harvest olive oil

2 pinches of flaked sea salt (optional)

Cooking time 50-60 mins – Serves 10

Method

Preheat the oven to 175 C. Grease and flour an 8 inch round tin or equivalent bundt tin. If it has a loose base, seal the edges with olive oil and flour to prevent leaks.​

In a large bowl, sift together the flour, black cocoa powder, baking powder and baking soda. Whisk in the salt, granulated sugar and brown sugar until evenly combined.​

In another bowl, whisk the vanilla extract, Negra Harvest olive oil, milk and eggs until smooth.

Fold the wet ingredients into the dry ingredients with a spatula or wooden spoon until just combined. Slowly add the boiling water and fold until the batter is smooth and fully combined.

Pour the batter into the prepared tin and gently tap it on the counter to remove any air bubbles.​

Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Glaze

Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth.

Remove from the heat, add the Negra Harvest olive oil and fold until fully combined and glossy.

Spoon or pour the glaze over the cooled cake. Sprinkle with flaky sea salt, if using, and leave to set before slicing.

Tip: For an elegant touch, garnish each slice with a few fresh raspberries or a dusting of cocoa powder just before serving.